Red-billed green parrot sowing in autumn and harvesting in spring---Stewed spinach

Red-billed green parrot sowing in autumn and harvesting in spring---Stewed spinach

Overview

In late autumn and early winter, large-leaf spinach seeds were sprinkled on the vegetable plot. When winter entered, it had grown less than 10cm tall. To avoid frostbite on its young body, I deliberately collected several large bags of fallen leaves cleaned by sanitation workers and covered them thickly. After being baptized by severe cold, the late spring cold in early spring did not hinder their ability to yearn for sunlight. They rushed to grow out, and became stronger and stronger under the bathing of the sun. They were green and shiny. These are truly green and pollution-free vegetables. This is the advantage of growing your own vegetables. It only takes 30 minutes from leaving the soil to being served on the table. How can you tell whether they are fresh or not?

Tags

Ingredients

Steps

  1. Wash and drain the spinach and cut into segments

    Red-billed green parrot sowing in autumn and harvesting in spring---Stewed spinach step 1

  2. Boil water in a pot and blanch the spinach. There is no need to boil the pot again to change color. This step is to remove the astringency of the spinach. Take it out and put it in a basin with cold water and set aside.

    Red-billed green parrot sowing in autumn and harvesting in spring---Stewed spinach step 2

  3. Wash the vermicelli and cook it in a pot of boiling water until there is no hard core, take it out and put it in water for later use.

    Red-billed green parrot sowing in autumn and harvesting in spring---Stewed spinach step 3

  4. Cut dry red peppers and green onions into sections, and cut ginger into shreds and set aside.

    Red-billed green parrot sowing in autumn and harvesting in spring---Stewed spinach step 4

  5. Beat 2 eggs, put a small amount of oil in the pan and turn it around a few times to make it evenly adhere to the inner wall of the pan, and pour off the excess oil. Pour the egg liquid into the pot and spread it into an egg pancake.

    Red-billed green parrot sowing in autumn and harvesting in spring---Stewed spinach step 5

  6. Then cut into diamond-shaped pieces and set aside.

    Red-billed green parrot sowing in autumn and harvesting in spring---Stewed spinach step 6

  7. Put oil in the pot, add a few Sichuan peppercorns and the contents of 4 and stir-fry until fragrant

    Red-billed green parrot sowing in autumn and harvesting in spring---Stewed spinach step 7

  8. Add spinach and stir-fry evenly, heat water, add as much water as you like.

    Red-billed green parrot sowing in autumn and harvesting in spring---Stewed spinach step 8

  9. After the water boils, add salt and add the hot vermicelli, wait for a while to absorb the flavor.

    Red-billed green parrot sowing in autumn and harvesting in spring---Stewed spinach step 9

  10. When ready to serve, add chopped eggs, season with chicken essence and serve on a plate.

    Red-billed green parrot sowing in autumn and harvesting in spring---Stewed spinach step 10

  11. A bowl of nutritious spring noise-reducing vegetables is ready

    Red-billed green parrot sowing in autumn and harvesting in spring---Stewed spinach step 11